Sunday, July 30, 2017

Connie's Kitchen by Connie Vines

Happy Sunday!

This Sunday I'd like to share a scone recipe I prepare as a special treat for a family brunch.  Or, I must confess,  for an afternoon accompaniment to a cup of hot tea--just for me :-).  I am not a purest.  I will freeze and rewarm scones in a toaster oven or my upper open/warmer of my stove.  I do not, however, recommend reheating any type of bread in a microwave.



Real English Scones


YIELD
12 scones

2 cups flour, preferably cake flour
4 teaspoons baking powder (not soda)
1⁄2 teaspoon salt
4 tablespoons butter, room temp
1 egg, lightly beaten
milk, enough to add up to 3/4 cup with the egg added
1 egg, extra

(If you prefer a sweet scone you may add a bit of sugar to the recipe or dried fruit).

Directions

Heat oven to 400 deg F.

Mix flour, baking powder and salt in a bowl.

Add butter and rub in with fingers until it resembles crumbs.

Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.

Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.

Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.

Press out rounds about 2 1/2 inches across.

Gather excess dough and repeat process.
Beat extra egg well.

Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
Bake for about 13 minutes until well risen and golden.

To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.

To eat, break open while hot or warm, and eat with cream and different jams.




Do you have a favorite Scone recipe?
Please share.  

Do you have Scone Tales--misadventures in backing, you'd lie to share?

Remember, scones are the perfect snack while reading one of my novels!

Connie






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